Quick Pan-Seared Berbere Chicken with Coconut Spinach Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent chicken breasts pan-seared and simmered in a fragrant coconut milk sauce spiced with Ethiopian berbere and fresh greens. This Ethiopian-inspired curry recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, berbere spice blend, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Ethiopian cuisine 410 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp berbere spice blend
1 cup coconut milk
3 cups, chopped fresh spinach
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup water

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 2 tbsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant.
Step 4: Pour in 1 cup coconut milk and 1/4 cup water, stirring to scrape up any browned bits. Bring to a gentle simmer.
Step 5: Add 3 cups chopped fresh spinach to the sauce, cooking and stirring for 3-4 minutes until the spinach wilts and the sauce thickens slightly.
Step 6: Return the chicken breasts to the skillet, spooning sauce over them, and simmer for 2 more minutes to meld flavors.
Step 7: Serve immediately with steamed basmati rice or flatbread.